Leek, Chard & Cheddar Quiche

I made this fabulous quiche yesterday with fresh chard and leeks from the garden.  Another is in the menu plan for this week.  I tell you, chard & eggs with cheddar is magic.

Generous 1/2 bunch of chard
1 large leek
8  eggs
2 c cream
1 c shredded sharp cheddar, packed
3 T butter
1 t salt
generous pinch freshly grated nutmeg
fresh bread crumbs

Generously butter a 10″ deep dish pie plate.  Dust with finely chopped fresh bread crumbs as you would flour a cake pan.  Remove excess.

Carefully wash leeks and slice finely.  Wash chard, shake excess water off, and remove stems and thick ribs.  Stack leaves then slice into ½ inch strips perpendicularly to the rib.  Dice stems and ribs.

Melt butter in large saute pan over medium heat.  Add chard stems/ribs and cook for 2 minutes.  Add leeks and cook until tender, about 10 minutes.  Salt and pepper to taste Add chard leaves and cook until wilted and tender.  Remove from heat.

Sprinkle half the cheese over the pie plate.  Add leek/chard mixture and top with remaining cheese.

Beat eggs well with salt.  Add cream and mix, pour over chard mixture.  Bake in 325°F oven until lightly browned and set. Prepare to swoon.

Variations:

Skip the breadcrumbs

Caramelized Onion Quiche

3 large onions
Salt and freshly ground pepper
2 T balsamic vinegar
1 T chopped fresh parsley
1 T fresh thyme leaves
8 oz grated cheddar
8 eggs
2 c cream
1 t salt

Follow the above directions for baking.

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